* This article was also published in the New Straits Times (Life & Times) on 12th April 2010.

Gem Restaurant with a great corner location of Bishop Street and King Street in Penang is a newly opened restaurant that offers North and South Indian cuisines. This three month old restaurant with modern fusion of contemporary and traditional decor serves a diverse array of food, from heavenly spicy and fiery dishes to creamy delights.

Besides Penang, they do have seven restaurants in India, two in Kuala Lumpur and one in Selangor.

It was an unforgettable food experience when I was invited for a Mexican Buffet in Hotel Nikko Kuala Lumpur. The event ‘Mexico: A Festival of Flavours’ which featured renowned Chef-Owner Daniel Ovadia from Paxia Restaurants was organized by Hotel Nikko and the Embassy of Mexico.

As the Earth Hour approaches, Executive Sous Chef John Brock and his culinary team of Sigi’s Bar and Grill on the Beach (SBG) will be dishing up an “environmental friendly dish” for both local and international diners.

Diners will have the opportunity to savor Hungi BBQ. A Hungi, or Hangi is a New Zealand Maori cooking tradition brought to Penang for the very first time by Chef John.

The Ocean Green Seafood Restaurant is a popular dining place located off Jalan Sultan Ahmad Shah in the city center. My family enjoyed dining at this restaurant which offers an open view of the beach and the sea. This surrounding beach area is a popular place for couples to have their wedding photos taken.

We had a good start with the popular dish of steamed tiger prawns. The prawns are very juicy and delicious, you could even savor it on its own! It is best dipped into their freshly homemade chili sauce which is a must-have for me!

Recently I got the pleasure of writing for the New Straits Times newspaper. It was a privilege to contribute my articles which will be featured in the Life & Times section covering mostly on food. It gives me the chance of introducing and promoting mainly food from Penang (with other places in time to come) as well as covering interviews with chefs and restaurateurs. From time to time I will contribute to the Travel & Living section as well.

What’s the difference between writing for the newspaper and my own food blog? Well, I have to deliver the articles by the deadline and I really enjoy the writing experience. Furthermore, it gives me great joy to see my work in print!

I have written a few articles, all of which have now been published and there are more to come. Do grab a copy of the New Straits Times and check out my articles. Hope everyone enjoys reading it!

The NST, 10th April 2010

The NST, 9th April 2010

The NST, 5th April 2010

The NST, 29th March 2010

The NST, 27th March 2010

The NST, 26th March 2010

The NST, 20th March 2010

The NST, 12th March 2010

The NST, 5th March 2010

Although I am pretty much busy writing the articles, I will constantly write reviews for this food blog too. Do stay tuned to What2seeonline.com for more of the Best of Penang Food.

First Famous Restaurant in the narrow Lorong Susu is one of the well known places in Penang for its good variety of roast meat particularly it’s Pei Pa Duck. My family does frequent this place for its different selection of roast besides those from Sky & Star Cafe.

Growing up in the heart of Kuala Lumpur, one place that I have frequented over the years is the Lai Foong Beef Noodle stall, located nearby Petaling Street. Many years has since passed, however when I make the trip back I will indulge in a bowl of the beef noodle!

Filled with ingredients of lean beef, tripe and beef balls, beef tendon, and beef intestine; the taste and quality has remained the same as Thomas Tan strives to maintain the beef noodle legacy of his late grandfather based on an authentic 80-year-old Hainanese recipe.

* This article was also published in the New Straits Times (Life & Times) on 20th March 2010.

Located in Chow Thye Road away from the buzzing Burma Road is a new European style wine bar, aptly named That Little Wine Bar! I came to know of this quaint cozy wine bar when it opens in December 2009.

It was a pleasant surprise when my family was invited by the owner, Chef Tommes and his wife, Louise over for dinner. We were welcomed into the restaurant which expresses a sense of coziness with its decoration and low ambient lighting.

This time around our Penang food outing in the Mainland continue with Teochew cuisines at the popular Restaurant Chao Zhou. This Teochew style restaurant also serves a wide selection of dim sum for breakfast and numerous cuisines for lunch and dinner. I chanced upon it through its restaurant website. Heard that their dim sum is very popular too. Together with my In-laws, we made the trip to this restaurant which is located in Chai Leng Park, Penang Mainland. The restaurant has a large air-conditioned dining hall and a pleasant outdoor sitting area.

Straight to the dishes we indulged that evening!

We started with the superb deep fried items. There is a good variety to choose from and varies based on the customer choices. We had three different types of items, with the fried cho, ku chye kueh and prawns wrap with crisp vermicelli. All the deep fried items were served hot and crispy…very fragrant. Excellent appetizer to kick off the meal.

Beoy Chong Kee Restaurant is an old eatery tucked behind the bustling Cintra Street. This restaurant is a great place for a hearty home cooked meal! It has been occupying the ground floor of the People’s Court for a number of decades, with a set up of just a couple of tables. Our family do enjoy eating at this place from time to time.